Green Bean Stew for Thanksgiving! Loubyeh B'Zeit Video Recipe
  • 500g runner beans, topped and strings removed or just topped stringless runner beans (I don’t tail as I think they are pretty)
  • 50g butter
  • 6 tomatoes- peeled and coarsely chopped or use Italian canned
  • 2 onions thinly sliced
  • 4 garlic cloves- finely chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • salt and pepper to taste
  • olive oil, to taste, be generous
  1. Add butter to a heavy-based saucepan on medium heat and saute onion and garlic. Cover and let sweat for 3-5 minutes or till translucent. Then add the beans, cover and allow to sweat a further 5 minutes or so. Add tomatoes, cinnamon, allspice, salt and cover.
  2. Let cook on low for 20 minutes or till the beans are cooked through but still have a gentle bite. The sauce should have thickened. If it hasn’t just remove the cover and let it cook and the excess liquid will evaporate. Add olive oil mix and let sit for 5 minutes.
  3. Dish up and enjoy warm or at room temperature with some Arabic bread to help mop up all the juices.
Recipe by Bethany Kehdy at